Caprese salad is my favorite thing in the world. Thick sliced tomatoes and mozzarella tossed in fresh basil leaves, olive oil and a beautiful balsamic vinegar sauce. So simple yet so impressive. Every year, I look forward to the arrival of summer tomatoes and make this summer salad every day (not every day, but I could eat it every day!). Caprese salad makes a delicious quick lunch at home or makes an easy summer dinner when served with grilled steak skewers. It also goes great with spaghetti and meatballs and garlic cheese bread for a full Italian feast. Oh, and how about some tiramisu for dessert? I’m hungry. This salad will forever be a summer favorite of mine.
What’s in a Caprese Salad?
Fresh, thick-sliced tomatoes, an equal amount of mozzarella, and fresh basil. That’s it. It’s not complicated. Just a drizzle of olive oil, a little balsamic vinegar, a sprinkle of salt and pepper, and you’re done.
Is Caprese Salad Healthy?
Made with fresh, healthy ingredients, Caprese salad is definitely a healthy choice for me. The ripe tomatoes are packed with vitamins and nutrients, while the olive oil and fresh mozzarella cheese provide healthy fats and protein. It’s a great healthy lunch idea.
What kind of mozzarella do you use in your Caprese salad?
Now is the time to buy fresh. Using a hard, square block of mozzarella won’t produce the same effect; you want fresh mozzarella, which is soft and spongy. You could also use burrata cheese instead of fresh mozzarella; the flavors are similar, but burrata has a creamier, tastier center.
Which tomatoes are best for a Caprese salad?
Any variety of fresh, good-quality ripe tomatoes will work in a Caprese salad. Heirloom tomatoes make a really beautiful salad, but any sliced tomatoes will work just as well. If you’re using smaller tomatoes, like cherry or grape tomatoes, cut them in half. Julienne the basil and cut the mozzarella into bite-sized cubes so they’re all roughly the same size. Or, look for bocconcini (mozzarella pearls) at the grocery store instead. It will be more of a mixed salad than a plated salad, but it will be just as delicious.
What’s in balsamic vinegar?
This might seem fancy, but it’s just balsamic vinegar boiled down until it thickens a little. You can make it that way, or you can make it even easier by buying a bottle of balsamic glaze from the grocery store.
Can I use balsamic vinegar instead of balsamic vinegar?
Absolutely! Although balsamic vinegar isn’t as rich or sweet as a balsamic reduction, adding a little bit can add flavor and acidity to a salad.
How long can I keep Caprese salad in the fridge?
For best texture and flavor, this fresh summer salad is best served immediately after plating. Leftovers can be stored in the fridge for up to 2 days, but if fully plated and dressed, they may become watery over time. If saving for later, wait until just before serving to add the basil, olive oil and balsamic vinegar sauce.
I love Caprese salad, seriously, I adore it. Whether it’s served as an entrée salad, a side dish to beef, a pre-meal appetizer, or an afternoon snack, Caprese is a magical combination of the perfect flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and a drizzle of olive oil or balsamic vinegar… or both.
I used a simple balsamic vinegar for this Caprese salad, which turned out beautifully and with great flavor.
Serve a plate of Caprese Salad with your 4th of July appetizers, as I always do, and whether you’re serving burgers, hot dogs, ribs, or a festive, fun atmosphere, Caprese Salad is always a welcome treat.
And it’s… well, Caprese.
Start by reducing the balsamic vinegar. It’s easy. Don’t go outside to water the garden while it’s reducing, or you’ll have to start again.
Guys, I speak from experience.
The exact measurement isn’t important, you can use a whole bottle or even a small amount, but I tend to just use a whole bottle if it’s too much hassle.
This means that if you go outside to water your garden and forget to do so, you’ve wasted a bottle and have to start over.
Don’t be like me.
Pour it into a small saucepan and bring it to a slow boil over medium to medium-low heat.
Child’s drawing with watermelon: still life.
Simmer the balsamic vinegar for 10 to 20 minutes, depending on how much you want to reduce it.
It will gradually thicken, and when you have a nice thick (but still pourable) glaze, remove it from the heat.
Again, I burned the first batch and had to start over. This is my second batch. I was waiting for the sun to go down and my eyes were blacking out from wanting Caprese, so I put it in the fridge to chill. It looks a little thicker because it’s cold, but it ended up being the perfect consistency.
All you need is mozzarella cheese, tomatoes, lots of basil, olive oil, salt, pepper and balsamic vinegar.
And it takes a lot of determination to get that Caprese into your mouth as quickly as possible.
Slice the tomatoes slightly thicker.
Do the same with the mozzarella cheese.
Basil, basil, basil. Please know that I have about 14,000 basil plants in my garden. For the first time in a long time, I feel like there is some hope every day.
One summer, in a fit of anger, I bought a platter from Sam’s Club and placed alternating slices of tomato and mozzarella on it.
Have you ever bought a platter at Sam’s Club in a fit of anger?
I do not recommend it.
It’s pretty, but not good enough.
Place a basil leaf between each slice.
I’m finally getting excited.
But it’s not over yet.
Drizzle olive oil all over…
And finally, a beautiful balsamic vinegar sauce.
It’s hard to beat this beautiful dark gloss, and the contrast with the red, green and white is amazing.
There are a lot of different sprinkles on the basil leaves, so I’ll add a few sprinkles of pure, holy basil at the end to taste, and I’ll also sprinkle on some kosher salt and freshly ground black pepper. It’s amazing.
Very pretty. Now, you can see that the balsamic sauce is oozing and running off the moist mozzarella (like a watercolor effect), but on the basil leaves and on the plate, it stays like a semi-solid glaze. So if you have artistic flair (I don’t), you could paint a design on the side of the plate and it would look really nice.
But the presentation wasn’t top of mind last night. This was the most important thing.
Oh, yes, balsamic vinegar goes really well with beef.
that’s all.
Amen.
